1 3/4 cups quick-cooking oats
3/4 cup granulated sugar
3/4 cup all-purpose flour
1/2 tsp baking powder
3/4 cup butter, melted
1/4 cup corn syrup
1/4 cup whipping cream
1 1/2 cups semisweet chocolate chips
3 tbsp shortening
Preheat oven to 350 degrees.
Line a cookie sheet with heavy duty foil and set aside.
In a large bowl, combine the oats, sugar, flour, and baking powder; set aside. In another bowl, combine the melted butter, corn syrup, and whipping cream. Add the butter mixture to the oat mixture and stir together until combined.
Drop dough by rounded teaspoons onto the prepared cookie sheet, placing about 3-inches apart. Bake at 350 degrees for 10 to 12 minutes or until bubbly and golden brown around the edges. Cool cookies on the foil. Carefully lift edges of cookies, them peel off the foil.
3/4 cup granulated sugar
3/4 cup all-purpose flour
1/2 tsp baking powder
3/4 cup butter, melted
1/4 cup corn syrup
1/4 cup whipping cream
1 1/2 cups semisweet chocolate chips
3 tbsp shortening
Preheat oven to 350 degrees.
Line a cookie sheet with heavy duty foil and set aside.
In a large bowl, combine the oats, sugar, flour, and baking powder; set aside. In another bowl, combine the melted butter, corn syrup, and whipping cream. Add the butter mixture to the oat mixture and stir together until combined.
Drop dough by rounded teaspoons onto the prepared cookie sheet, placing about 3-inches apart. Bake at 350 degrees for 10 to 12 minutes or until bubbly and golden brown around the edges. Cool cookies on the foil. Carefully lift edges of cookies, them peel off the foil.
n a small heavy saucepan, heat the chocolate chips and shortening over low heat until melted, stirring occasionally. Dip half of each cookie into the chocolate mixture. Cool on waxed paper until chocolate sets.
Yield: Approximately 5 dozen cookies.
Yield: Approximately 5 dozen cookies.
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